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Low & Slow Corned Beef and Kraut

Ingredients/accoutrements bought beforehand:

  •  Seeded Rye Bread (I prefer Levy’s Real Jewish Rye)
  • Butter, for toasting bread during sandwich assembly
  • Swiss Cheese
  • Russian Dressing
  • Pickles (venture from the standard dill pickle. If you haven’t tried half sour pickles, you’re missing out.)
  • Sauerkraut (We sell our kraut in 16 oz jars. For this recipe I suggest two jars, 32 oz worth of kraut. We will be braising down the kraut with the corned bison.)

The Low & Slow Corned Bison:

Our corned bison comes typically in a 3-4 pound shoulder cut. And remember, they come fully cooked so we are just reheating while we are cooking down the sauerkraut. Typically we portion our sandwiches with  ¼ pound of protein – so with a full 4 lb corned beef, you’ll yield about 16 sandwiches. But the best thing about it is the kraut and corned beef keep refrigerated well for those many late-night sandwiching opportunities.

During the reheating process, we will be adding the sauerkraut to the corned beef, allowing it to braise down very nicely.   


Cooking Equipment:

  • Deep roasting pan or large dutch oven with lid. Pan should be at least 6 inches deep.
  • Tin foil for baking pan.
  • Sheet pan for toasting cheese and bread.

Reheat time is on average 45 minutes per pound.

Reheating Instructions:

  • Reheat Smokehaus corned bison:
  • Preheat your oven to 275 degrees F.
  • In deep roasting pan, place corned bison
  • Fill with water until the corned beef is submerged.
  • Cover and place the pan in the oven.
  • Check every 45 minutes to see if liquid needs replenishing and use a thermometer to temp the corned bison. 
  • Continue this process until internal temp reaches 165.
  • After the appropriate amount of time has passed, pull pan out and allow to cool for 20 minutes.
  • After cooling time has passed, pull corned beef out of pan to carve. Remember to always carve against the grain. Cut into 1/8th – 1/4 inch slices.

The Reuben 06

Sandwich assembly:

  • On a sheet pan, butter one side of each piece of bread. Place bread on sheet pan.
  • Apply Russian Dressing on each slice of bread.
  • Pile the cut corned bison on on side of the bread.
  • Add sauerkraut on top of corned beef.
  • Put a slice of cheese on top of corned beef and kraut and one slice on other piece of bread.
  • Turn oven on to broil and place sheet pan/sandwich in oven.
  • Broil/bake until cheese and bubbly and melted.
  • Pull out when finished and assemble.

Enjoy the sandwich cut in half and with a pickle!

Store leftover corned beef and kraut  for up to two weeks in the fridge.

One thought on “Low & Slow Corned Beef and Kraut

  1. […] and Fennel Recipe Low & Slow Corned Beef and Kraut While corned beef and bison are not currently available via mail order, our pastrami would make a […]

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